Vegan recipe: Fried chicken
For the “chicken”
  • 1.5 cups vital wheat gluten*
  • 1tsp ground cumin
  • 2tsp garlic powder
  • 1tsp ground paprika
  • 1/2tbsp Mrs Dash Chicken Grilling Blend**
  • 1tbsp soy sauce
  • 2tbsp vegan worcestershire sauce
  • 1tbsp tahini
  • 1cup water
For the boiling liquid
  • 4cups vegetable stock
  • 2cups water
  • 2tbsp vegan worcestershire sauce
For the dredging
  • 3tbsp flour
  • 2tbsp dijon mustard
  • 1tbsp tahini
  • 1/2tbsp lemon juice
  • 1cup flour
  • 2tbsp Mrs Dash Chicken Grilling Blend
  • 2tsp paprika
  • 3tsp garlic powder
  • 3tsp onion powder
  • 2tsp dried basil
  • 2tsp dried oregano
  • 2tsp dried rosemary
  • 1/4cup corn meal
  • 2tbsp nutritional yeast
For the “chicken”
  1. In a large bowl, mix together the wheat gluten, cumin, paprika, garlic powder and Mrs Dash seasoning.
  2. In a seperate bowl whisk together the soy sauce, worcestershire sauce, tahini and water.
  3. Pour the wet ingredients in with the dry and mix together well until a dough has formed.
  4. Knead the dough for a minute or two, until it is springy and elastic and forms a ball.
  5. Seperate the dough into 8 even pieces and shape however you like, it is quite elastic so you have to stretch it to shape it. The pieces will double in size when you cook them so if you want them to be small chicken bites or nuggets rather than breast/drumstick size pieces then they need to be quite small before cooking.
For the cooking liquid
  1. In a large pot, mix together the water, vegetable stock and worcestershire sauce.
  2. Add the chicken pieces into the pot and bring to a boil. Turn the heat down and cover with a lid, simmer for 60 minutes, stirring every 15 minutes and flipping the pieces (they float).
  3. Use a slotted spoon to remove the chicken pieces from the pot and place them on a wire rack for a few minutes so they dry off a little.
For the dredging
  1. In a shallow bowl whisk together tahini, mustard, 3 tbsp flour, lemon juice and water. In a second shallow bowl mix 1 cup of flour, nutritional yeast, corn meal and the herbs, spices and seasoning.
  2. Heat a few inches of oil in a deep pan or pot over a medium heat (or use a deep frier).
  3. Coat two or three pieces of chicken in the wet dredging mix and then in the dry dredging mix and move them quickly into the hot oil. Fry for 8 minutes, turning half way through. Once cooked, remove the chicken from the oil and place on a wire rack over a paper towel so the excess oil will drip off. Repeat with the remaining pieces of chicken.
Recipe Notes

* I like this vital wheat gluten but any will do.

**I get my Mrs Dash seasonings here. They add loads of flavour and they’re salt free which is a bonus!